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Impact of different extraction conditions on yield, physicochemical and functional characteristics of gelatin from Labeo rohita swim bladder. Food Sci Biotechnol 2022; 31:1277-1287. [DOI: 10.1007/s10068-022-01121-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 04/29/2022] [Accepted: 06/09/2022] [Indexed: 11/28/2022] Open
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2
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Temerdashev Z, Abakumov A, Bolshov M, Khalafyan A, Ageeva N, Vasilyev A, Ramazanov A. Instrumental assessment of the formation of the elemental composition of wines with various bentonite clays. Microchem J 2022. [DOI: 10.1016/j.microc.2021.107145] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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3
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Dasanayaka BP, Zhao J, Zhang J, Huang Y, Khan MU, Lin H, Li Z. Development of a sensitive sandwich-ELISA assay for reliable detection of fish residues in foods. Anal Biochem 2021; 635:114448. [PMID: 34742932 DOI: 10.1016/j.ab.2021.114448] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/01/2021] [Accepted: 11/02/2021] [Indexed: 10/19/2022]
Abstract
A new sandwich-type Enzyme-Linked Immunosorbent Assay (ELISA) method was developed based on goat IgG as capturing antibody and rabbit IgG as detecting antibody targeting soluble antigenic fish proteins in foods as detection targets. The assay has provided a relatively lower limit of quantitation (LoQ) for fish proteins with LoQ 0.5 ng/ml and appears highly sensitive. The analysis of 24 different substances, both raw and boiled, revealed no cross-reactivity above the cut-off point of the limit of quantitation. Recoveries of the SB spiked food matrixes were in the range of 83-131%. Assay precision testing proved that repeatability (<5%) and reproducibility (<11%) had an acceptable level of variation. The sandwich ELISA was capable of detecting all tested commercially important fish. As a potential analytical tool, the newly developed immunoenzymatic method is suitable for detecting undeclared fish residues in real food samples available in the market, thereby will help to reduce the incidents of fish allergies.
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Affiliation(s)
- Binaka Prabashini Dasanayaka
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China
| | - Jinlong Zhao
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China
| | - Jiukai Zhang
- Agro-Product Safety Research Center, Chinese Academy of Inspection and Quarantine, CAIQ11 Ronghua Naniu, Yi Zhuang, Beijing, 100176, PR China
| | - Yuhao Huang
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China
| | - Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province, 266003, PR China.
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4
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Dasanayaka BP, Li Z, Pramod SN, Chen Y, Khan MU, Lin H. A review on food processing and preparation methods for altering fish allergenicity. Crit Rev Food Sci Nutr 2020; 62:1951-1970. [PMID: 33307772 DOI: 10.1080/10408398.2020.1848791] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
People eat many varieties of food to satiate their hunger. Among them, a few numbers of food cause overreaction of the body's immune system, and fish holds a permanent position on that list. Processing methods, including one treatment or a combination, can have different effects on the allergenic potential of food proteins. An important point to note, however, is that not all of these methods can eliminate the potential for protein allergy. Thus, it is essential to understand the risk involved with the consumption of processed fish and its derivatives. Fish could be prepared in various ways before come to the dining plate. It has shown some of these methods can effectively manipulate the allergenicity owing to the alterations occurred in the protein conformation. This article provides an overview of the impact of fish processing methods (thermal and non-thermal) on the allergenic potential of fish along with possible causative structural modification provokes allergen stability. The article begins with current trends related to fish consumption, proceeds with the prevalence and underlying mechanism of fish allergy. Properties of clinically relevant fish proteins, projected IgE epitopes of PV, cross-reactivity of fish allergens are also addressed in this context to understand and compare the behavioral patterns of PV profiles of different species on processing methods.
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Affiliation(s)
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | | | - Yan Chen
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit, China National Center for Food Safety Risk Assessment, Beijing, P.R. China
| | - Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
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5
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Abstract
Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine’s organoleptic characteristics. Usually these fining agents will bind the target compound(s) to form insoluble aggregates that are subsequently removed from the wine. The main reasons to perform wine fining treatments are to carry out wine clarification, stabilization and to remove phenolic compounds imparting unwanted sensory characteristics on the wine, which is an operation that often relies on the use of animal proteins, such as casein, gelatin, egg and fish proteins. However, due to the allergenic potential of these animal proteins, there is an increasing interest in developing alternative solutions including the use of fining proteins extracted from plants (e.g., proteins from cereals, grape seeds, potatoes, legumes, etc.), and non-proteinaceous plant-based substances (e.g., cell wall polysaccharides and pomace materials). In this article, the state of the art alternative fining agents of plant origins are reviewed for the first time, including considerations of their organoleptic and technological effects on wine, and of the allergenic risks that they can pose for consumers.
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6
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Koestel C, Simonin C, Belcher S, Rösti J. Implementation of an Enzyme Linked Immunosorbent Assay for the Quantification of Allergenic Egg Residues in Red Wines Using Commercially Available Antibodies. J Food Sci 2016; 81:T2099-106. [PMID: 27356183 PMCID: PMC5129457 DOI: 10.1111/1750-3841.13378] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2015] [Revised: 05/13/2016] [Accepted: 05/28/2016] [Indexed: 12/04/2022]
Abstract
Since the early 2000s, labeling of potentially allergenic food components to protect people who suffer from food allergies is compulsory in numerous industrialized countries. In Europe, milk and egg components used during the winemaking process must be indicated on the label since July 1, 2012. Several ELISA procedures have been developed to detect allergenic residues in wines. However, the complexity of the wine matrix can inhibit the immunoenzymatic reaction. The aim of this study was to implement an ELISA assay for the detection of ovalbumin in red wines using commercially available antibodies. The specificity of the acquired antibodies and the absence of cross reactivity were assessed by immunoblotting and ELISA. An ELISA assay with a LOD of 14.2 μg/L and a LOQ of 56.4 μg/L of ovalbumin in aqueous solution was obtained. Differences in ELISA signals were observed when analyzing various fining agents, although reproducible conformation of the antigen could be reached for the comparison of ovalbumin and Ovicolle. The differences between samples in terms of pH could be leveled but the inhibition of the ELISA signal, positively correlated to the tannin content of the wines, could not be suppressed. Thus, standard curves of ovalbumin in several wines were obtained by relative quantification. The control steps and the difficulties encountered presented in this study should be considered by anybody working toward the development of ELISA assays for the detection of allergenic residues in complex food matrices.
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Affiliation(s)
- Carole Koestel
- Inst. of Plant Production Sciences, Swiss Federal Research Station Agroscope, Route de Duillier 50, Case Postale 1012, 1260, NYON, Switzerland
| | - Céline Simonin
- Inst. of Plant Production Sciences, Swiss Federal Research Station Agroscope, Route de Duillier 50, Case Postale 1012, 1260, NYON, Switzerland
| | - Sandrine Belcher
- Inst. of Food Sciences, Swiss Federal Research Station Agroscope, Route de Duillier 50, Case Postale 1012, 1260, NYON, Switzerland
| | - Johannes Rösti
- Inst. of Plant Production Sciences, Swiss Federal Research Station Agroscope, Route de Duillier 50, Case Postale 1012, 1260, NYON, Switzerland
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7
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Muñoz‐Colmenero M, Martínez JL, Roca A, Garcia‐Vazquez E. Detection of Different DNA Animal Species in Commercial Candy Products. J Food Sci 2016; 81:T801-9. [DOI: 10.1111/1750-3841.13225] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2015] [Accepted: 12/22/2015] [Indexed: 12/30/2022]
Affiliation(s)
- Marta Muñoz‐Colmenero
- Laboratory of Genetics of Natural Resources, Area of Genetics, Dept. of Functional BiologyUniv. of Oviedo Asturias Spain
| | | | - Agustín Roca
- Laboratory of Genetics of Natural Resources, Area of Genetics, Dept. of Functional BiologyUniv. of Oviedo Asturias Spain
| | - Eva Garcia‐Vazquez
- Laboratory of Genetics of Natural Resources, Area of Genetics, Dept. of Functional BiologyUniv. of Oviedo Asturias Spain
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8
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Peñas E, di Lorenzo C, Uberti F, Restani P. Allergenic proteins in enology: a review on technological applications and safety aspects. Molecules 2015. [PMID: 26197307 PMCID: PMC6332064 DOI: 10.3390/molecules200713144] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Proteinaceous products are widely used as fining agents during winemaking to remove unwanted insoluble particles and undissolved microscopic particles (colloidal material) from the must or wine to improve stability. Some of them (egg white, caseinates, and fish gelatine) have allergenic potential and the presence of their residues in the final product could represent a risk for allergic individuals. Moreover, lysozyme (an egg allergen) is included among wine additives to control the fermentation processes and avoid spoiling during winemaking. The aim of this paper is to review the experimental/clinical data on the use of allergenic products in enology and the measurement of relative risk for sensitized subjects. In addition, methods developed specifically for the quantification of allergenic residues in must and wine are described.
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Affiliation(s)
- Elena Peñas
- Institute of Food Science, Nutrition and Technology (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, Spain; E-Mail:
| | - Chiara di Lorenzo
- Dipartimento di Scienze Farmacologiche e Biomolecolari, Università degli Studi di Milano, via Balzzaretti 9, Milano 20133, Italy; E-Mails: (C.L.); (F.U.)
| | - Francesca Uberti
- Dipartimento di Scienze Farmacologiche e Biomolecolari, Università degli Studi di Milano, via Balzzaretti 9, Milano 20133, Italy; E-Mails: (C.L.); (F.U.)
| | - Patrizia Restani
- Dipartimento di Scienze Farmacologiche e Biomolecolari, Università degli Studi di Milano, via Balzzaretti 9, Milano 20133, Italy; E-Mails: (C.L.); (F.U.)
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +39-025-031-8350 (ext. 8371); Fax: +39-025-031-8284
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9
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Alginate-based hydrogels with improved adhesive properties for cell encapsulation. Int J Biol Macromol 2015; 78:72-8. [DOI: 10.1016/j.ijbiomac.2015.03.061] [Citation(s) in RCA: 94] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2015] [Revised: 03/26/2015] [Accepted: 03/29/2015] [Indexed: 01/27/2023]
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10
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Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3894] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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11
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Deckwart M, Carstens C, Webber-Witt M, Schäfer V, Eichhorn L, Schröter F, Fischer M, Brockow K, Christmann M, Paschke-Kratzin A. Impact of wine manufacturing practice on the occurrence of fining agents with allergenic potential. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:1805-17. [DOI: 10.1080/19440049.2014.963700] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Sarker B, Singh R, Silva R, Roether JA, Kaschta J, Detsch R, Schubert DW, Cicha I, Boccaccini AR. Evaluation of fibroblasts adhesion and proliferation on alginate-gelatin crosslinked hydrogel. PLoS One 2014; 9:e107952. [PMID: 25268892 PMCID: PMC4182442 DOI: 10.1371/journal.pone.0107952] [Citation(s) in RCA: 153] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2014] [Accepted: 08/17/2014] [Indexed: 12/16/2022] Open
Abstract
Due to the relatively poor cell-material interaction of alginate hydrogel, alginate-gelatin crosslinked (ADA-GEL) hydrogel was synthesized through covalent crosslinking of alginate di-aldehyde (ADA) with gelatin that supported cell attachment, spreading and proliferation. This study highlights the evaluation of the physico-chemical properties of synthesized ADA-GEL hydrogels of different compositions compared to alginate in the form of films. Moreover, in vitro cell-material interaction on ADA-GEL hydrogels of different compositions compared to alginate was investigated by using normal human dermal fibroblasts. Viability, attachment, spreading and proliferation of fibroblasts were significantly increased on ADA-GEL hydrogels compared to alginate. Moreover, in vitro cytocompatibility of ADA-GEL hydrogels was found to be increased with increasing gelatin content. These findings indicate that ADA-GEL hydrogel is a promising material for the biomedical applications in tissue-engineering and regeneration.
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Affiliation(s)
- Bapi Sarker
- Institute of Biomaterials, Department of Materials Science and Engineering, University of Erlangen-Nuremberg, Erlangen, Germany
| | - Raminder Singh
- Department of Cardiology and Angiology, University Hospital Erlangen, Erlangen, Germany
| | - Raquel Silva
- Institute of Biomaterials, Department of Materials Science and Engineering, University of Erlangen-Nuremberg, Erlangen, Germany
| | - Judith A. Roether
- Institute of Polymer Materials, Department of Materials Science and Engineering, University of Erlangen-Nuremberg, Erlangen, Germany
| | - Joachim Kaschta
- Institute of Polymer Materials, Department of Materials Science and Engineering, University of Erlangen-Nuremberg, Erlangen, Germany
| | - Rainer Detsch
- Institute of Biomaterials, Department of Materials Science and Engineering, University of Erlangen-Nuremberg, Erlangen, Germany
| | - Dirk W. Schubert
- Institute of Polymer Materials, Department of Materials Science and Engineering, University of Erlangen-Nuremberg, Erlangen, Germany
| | - Iwona Cicha
- Department of Cardiology and Angiology, University Hospital Erlangen, Erlangen, Germany
- Cardiovascular Nanomedicine Unit, Section of Experimental Oncology and Nanomedicine, ENT Department, University Hospital, Erlangen, Germany
| | - Aldo R. Boccaccini
- Institute of Biomaterials, Department of Materials Science and Engineering, University of Erlangen-Nuremberg, Erlangen, Germany
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13
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Losito I, Introna B, Monaci L, Minella S, Palmisano F. Development of a method for the quantification of caseinate traces in Italian commercial white wines based on liquid chromatography-electrospray ionization-ion trap-mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:12436-12444. [PMID: 24279401 DOI: 10.1021/jf4034909] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
A method using the combination of size exclusion-solid phase extraction and ultrafiltration, followed by tryptic digestion and analysis of the protein digest by liquid chromatography-electrospray ionization-3D ion trap-mass spectrometry (LC-ESI-3D IT-MS), was developed for the detection and quantification of caseinate traces potentially resulting from fining processes in white wines. In particular, several tryptic peptides generated from the main proteins constituting caseinate (β-, αS1-, and αS2-caseins) were used as markers of its presence in the wine matrices; among them, the β-casein peptide GPFPIIV was found to be the best marker for quantification purposes. Method linearity and sensitivity were assessed on a series of Italian commercial white wines, first checked for the absence of any peptide signal attributable to caseins introduced during their production and subsequently spiked with increasing concentrations of caseinate, to provide samples for matrix-matched calibrations. Limits of detection ranging between 0.09 and 0.29 mg/L (S/N = 3), according to the wine, were achieved using a 10 mL sample volume and the MS signal of GPFPIIV as the response related to the caseinate concentration. Such levels are comparable or even lower than the one (0.25 mg/L) recently adopted as a threshold by European Union legislation concerning the indication of milk- and egg-derived fining agents on wine labels, that is, the most restrictive one among those currently proposed in the world.
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Affiliation(s)
- Ilario Losito
- Department of Chemistry, University of Bari "Aldo Moro" , Via Orabona 4, 70126 Bari, Italy
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Nur Azira T, Che Man YB, Raja Mohd Hafidz RN, Aina MA, Amin I. Use of principal component analysis for differentiation of gelatine sources based on polypeptide molecular weights. Food Chem 2013; 151:286-92. [PMID: 24423534 DOI: 10.1016/j.foodchem.2013.11.066] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2011] [Revised: 10/06/2013] [Accepted: 11/12/2013] [Indexed: 01/13/2023]
Abstract
The study was aimed to differentiate between porcine and bovine gelatines in adulterated samples by utilising sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) combined with principal component analysis (PCA). The distinct polypeptide patterns of 6 porcine type A and 6 bovine type B gelatines at molecular weight ranged from 50 to 220 kDa were studied. Experimental samples of raw gelatine were prepared by adding porcine gelatine in a proportion ranging from 5% to 50% (v/v) to bovine gelatine and vice versa. The method used was able to detect 5% porcine gelatine added to the bovine gelatine. There were no differences in the electrophoretic profiles of the jelly samples when the proteins were extracted with an acetone precipitation method. The simple approach employing SDS-PAGE and PCA reported in this paper may provide a useful tool for food authenticity issues concerning gelatine.
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Affiliation(s)
- T Nur Azira
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Y B Che Man
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - R N Raja Mohd Hafidz
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - M A Aina
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - I Amin
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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15
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Sudhakar Y, Selvakumar M. Lithium perchlorate doped plasticized chitosan and starch blend as biodegradable polymer electrolyte for supercapacitors. Electrochim Acta 2012. [DOI: 10.1016/j.electacta.2012.06.032] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Kanamori M, Tanaka H, Hamada Y, Nagashima Y, Shiomi K. New extraction method suitable for immunoblotting analysis of fish allergens. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1602-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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